A lITTLE STORY

Hi, I am Dalia Burde (pronounced Birdie), I am 5 foot even, which is why some people call me Little Burde.

About 14 years ago I woke up in the middle of the night knowing I had to make my own chocolate.

With a quick internet search, I realized a lot of heavy machinery is required and making chocolate was not something I could start immediately. So I placed the whole idea on pause and went back to bed.

Quick fast forward to 4 years later when I enrolled in the only bean to bar chocolate making course I could find months later I bought my first piece of heavy equipment, a stone grinder.

Over the last 9 years I have tinkered around in my chocolate workshop, making a variety of small batches of chocolate. I started roasting the beans in my kitchen oven and using a hairdryer to winnow. After every batch I swore I would get proper equipment before I would ever make another one. Making chocolate is still a slow methodical process but slowly over the years I have accrued larger equipment but don’t get me wrong this larger equipment is still small scale.
Many people have asked me what differentiates Little Burde Chocolate from other bean to bar chocolate makers, and there is no simple answer. Making chocolate is a complex and challenging process and I admire all the incredible makers out there today. I am following in their footsteps and learning with every modification in every batch. I guess the only difference is that my batches are very little.

How little you ask I will tell you on the next tab.